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Effects of Cultivars on Ensiling Characteristics, Chemical Composition, and Ruminal Degradability of Pea Silage

A. F. Mustafa^*, P. Seguin, D. R. Ouellet and I. Adelye^*

^* Department of Animal Science and
Department of Plant Science, McGill University-Macdonald Campus, Ste. Anne-de-Bellevue, QC H9X 3V9, Canada
Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, Lennoxville, QC J1M 1Z3, Canada

Corresponding author:
A. F. Mustafa; email:
mustafa{at}macdonald.mcgill.ca.

A study was conducted to determine the effects of cultivar on ensiling characteristics, chemical composition and ruminal nutrient degradability of pea (Pisum sativum L.) silage. The cultivars evaluated were Lenca (L), Carneval (C), and Delta (D). Peas were field-grown and forage was harvested and ensiled in mini-silos for 0, 2, 4, 8, 16, and 70 d. The ensiled forage of all cultivars went through a rapid fermentation with a sharp reduction in pH during the first 2 days of ensiling. Extensive proteolysis took place between 0 and 2 d as indicated by a reduction in true protein and neutral detergent insoluble protein (NDICP) and an increase in nonprotein nitrogen. Chemical analysis of the 70 d silage showed that cultivar L contained higher neutral detergent fiber (NDF) and acid detergent fiber and lower starch levels than C and D. Crude protein was highest for C (20.5% DM), intermediate for D (19.0% DM) and lowest for L (17.9% DM). Distribution of protein fractions showed that L contains lower soluble protein and higher NDICP levels than the other two pea cultivars. However, no difference in acid detergent insoluble protein levels was observed between the three cultivars. Results of the in situ incubation experiment indicated that L had lower ruminal DM (69.2 vs 74.0%) and CP (84.1 vs 90.6%) degradabilities than C or D. However, ruminal degradability of NDF was similar among the three cultivars (average of 32.9%). It was concluded that chemical composition and ruminal nutrient degradability of pea silage are significantly influenced by cultivars.

Abbreviation key: ADICP = acid detergent insoluble CP, C = Carneval, D = Delta, IVDMD = in vitro dry matter disappearance, L = Lenca, NDICP = neutral detergent insoluble CP, SCP = soluble protein, TP = true protein

Key Words: chemical composition • ensiling characteristics • pea silage • ruminal degradability

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